​Fall Maple Balsamic Stuffing
8 Tbsp. Butter Olive Oil*
1 chopped large onion
1 chopped green pepper
15-ounce bag cubed seasoned stuffing
1/4 cup chopped fresh parsley 
2 1/2 cups reduced-sodium chicken broth
1/2 cup Maple* or Cinnamon Pear Red Balsamic*
1/2 cup dried cranberries
1/4 cup sliced almonds
1 tsp. Pink Himalayan Sea Salt* and freshly ground Black peppercorn*
In a large skillet, heat butter olive oil over medium heat and sauté onion and green peppers. Stirring often, sauté for about 10 minutes until the onion and pepper is slightly browned.
Scrape the vegetables along with the olive oil into a large bowl. Add the bread cubes and Italian flat leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing.  Mix in cranberries and almonds and season with sea salt and pepper to taste. 
If using  the stuffing to stuff pork tenderloin or turkey remove 1-1 1/2 cups and then transfer stuffing to a baking dish and bake the remaining of stuffing at 350 degrees for 20-25 minutes or until stuffing is golden and has a crispy top.​

*Any Bold Product is available to purchase on our online store

​​Cinnamon Pear Roasted Butternut Squash 
1 1/4 lbs. of butternut squash 
1/4 Cinnamon Pear Red Balsamic or with Maple Balsamic*
1 Tbsp. Butter olive oil*
1/2 tsp. Black truffle sea salt*
1/4 tsp. Fresh ground black peppercorn*
1/4 shredded mozzarella
 Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated.  Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes until the butternut squash is tender (about 25 minutes).  Sprinkle the shredded mozzarella over the finished squash for a great fall side!  Serves 4

*Any Bold Product is available to purchase on our online store

Spanish Risotto 
3 Tbsp. Butter infused olive oil*
1 onions chopped
1 jalapeno peppers
3/4 cup Arborio Risotto Rice
1/4 cup of tomatoes diced
1/3 cup green Chile chopped
1 can (14.5 oz.) Mexican style diced tomatoes
2 3/4 cup chicken broth
1/2 cup Cheddar cheese
1/4 cup sour cream (optional)
1 tsp. Pink Himalayan Sea Salt* freshly ground Black peppercorn* to taste
 In a large skillet add butter olive oil, chopped onions, and jalapeno and sauté on medium high heat until onions are translucent. Add rice and sea salt, sauté for another 5-7 minutes (this gives the rice a toasty flavor) add tomatoes, chills and the Mexican style diced tomatoes and simmer for 30-45 minutes until all the broth is absorbed in the rice.  Once rice is cooked top with cheddar cheese and broil until cheese is melted. Top with sour cream.

*Any Bold Product is available to purchase on our online store

Truffle Cauliflower Gratin 
1 large head cauliflower, cut in to florets
3 Tbsp. Butter Infused Olive oil*
2 tsp. White Truffle Oil* 
3 Tbsp. all-purpose flour
1 cup hot milk
1 cup hot half & half
1/2 tsp. freshly ground Black peppercorn*
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
1 tsp. Black Truffle salt* and 1 tsp. fresh ground Black peppercorn* to taste
Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.  Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.  Serves 6

*Any Bold Product is available to purchase on our online store

Apple Strudel Blood Orange muffins
1/3 cup of Blood Orange Olive Oil* + more for greasing pan
2/3 cup applesauce
1/8 cup milk (I used Almond milk)
2/3 cup sugar
1 1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp Pink Himalayan sea salt*
2 apples, peeled and cubed (I used Honey Crisp)
1 1/2 cup flour
1/4 tsp cinnamon
1/3 cup brown sugar
1 Tbsp. butter olive oil*
Preheat oven to 375 degrees F. Grease muffin pan with the blood orange olive oil. In a large mixing bowl, whisk together blood orange olive oil, applesauce, milk, sugar and vanilla. Mix in flour, baking powder, baking soda and sea salt. Gently fold in apples. Divide the mixture into 12 muffin pan. Now for the strudel topping; in a small bowl combine flour, cinnamon, and sugar. With a fork mix butter olive oil into mixture. Once mixture is moist sprinkle over each muffin. Bake about 18-22 minutes or until toothpick inserted in the center of muffin comes out clean. Allow to sit 5 minutes before removing from pan. Cool on a rack.

*Any Bold Product is available to purchase on our online store

​Northfield Olive Oils and Vinegars

​​​​​​Winter Panzanella

For the croutons:

1 cup Butter infused Olive Oil*

8 tsp. finely chopped garlic

8 tsp. finely chopped fresh thyme or 4 tsp of dried thyme

4 large loaves of  French bread cubed

1 ½ cups grated Parmesan, plus more for garnish

1 tsp. Rosemary Sea Salt* and freshly ground Black peppercorn*

For the salad:

4 small red onion, sliced thinly lengthwise

¾ cup Sherry wine vinegar*

1 tsp Pink Himalayan Sea Salt*

12 cups peeled, seeded, and diced butternut squash

2 cups plus 5 Tbsp. Rosemary Olive Oil*

4 tablespoon chopped fresh sage

Freshly ground Black peppercorn*

2 pound Brussels Sprouts trim and quartered

2 cup fresh Italian Flat Leaf parsley

Preheat oven to 400 degrees F.  Heat the butter infused olive oil in a large skillet over moderate heat. Add the garlic and thyme, and immediately add the bread cubes (may have to do these in sections for the larger group). Toss to coat well. Add most of the grated Parmesan and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.  Soak the sliced onion in the sherry wine vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with the 5 Tbsp of olive oil, sage, sea salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. (Again, we may have to do this in several sections) Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in remaining 2 cup olive oil. Season with pepper. In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

Note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

​*Any Bold Product is available to purchase on our online store